The color of meat products varies with age, sex, planting area, feeding situation, iron content in concentrate and meat position. For example, the raw pork of 1 ~ 2 years old is tender and reddish.
Older pigs with poor feeding have dark red meat. The meat of omnivorous animals such as adult horses, donkeys and mules, especially the meat of elderly animals, is dark in color and light purple in cross section. With the increase of storage time, the meat color gradually became darker and basically grayish black. Rabbit meat is generally reddish or red, and mutton is often brown and black.
Meat products after slaughter generally go through four stages: rigor mortis, maturity, autolysis and corruption. At different stages, the color of meat is different. For example, mutton that has just been slaughtered for a long time is not bright red in color, and the meat is thick and hard, which is not easy to cook thoroughly. Rigor continued to enter the post-ripening stage for more than 24 hours, when the meat slowly became loose, with certain ductility and bright red color. At this time, the meat tastes good and is easy to digest; Of course, the color of carrion products is dim and even emerald green.
The muscle color of meat food is usually related to the quality of meat. Generally, the color of livestock meat has different degrees of red, which is also caused by troponin in muscle tissue and residual blood cells in capillaries. The color of meat products varies with age, sex, planting area, feeding situation, iron content in concentrate and meat position.
For example, the raw pork of 1 ~ 2 years old is tender and reddish. Older pigs with poor feeding have dark red meat. The meat of omnivorous animals such as adult horses, donkeys and mules, especially the meat of elderly animals, is dark in color and light purple in cross section. With the increase of storage time, the meat color gradually became darker and basically grayish black. Rabbit meat is generally reddish or red, and mutton is often brown and black.